Learn the simple technique for making *shokupan*, a fluffy bread that’s popular in Japan.


Shokupan Recipe: How to Make Japanese Milk Bread

*Shokupan*—also called Japanese milk bread and Hokkaido milk bread—is a fluffy, yeasted white bread that gets its tender texture from a technique called *tangzhong*. The *tangzhong* is a water roux that involves heating flour and milk and/or water to make a slurry. The *tangzhong* method allows the flour to absorb more liquid, yielding moist sandwich bread, dinner rolls, and even cinnamon rolls. *Shokupan* is an essential ingredient in [tamago sando](https://www.masterclass.com/articles/tamago-sando-recipe) (Japanese egg salad sandwich), and stale *shokupan* makes for delicious French toast.

To achieve perfect *shokupan* loaf, follow these tips:

1. __Use the spoon-and-level method for dry ingredients__. Spoon flour into your measuring cup—rather than using the measuring cup to scoop up the flour—then level using the back of a knife. This will yield more accurate measurements.
2. __Get the temperature right__. When making the *tangzhong*, a digital thermometer can precisely measure when the starch in the flour gelatinizes at 150 degrees Fahrenheit. If you don't have an instant-read thermometer, pay close attention to the texture, which will change when the *tangzhong* reaches this temperature.
3. __Make *tangzhong* ahead__. To make the *tangzhong* ahead of time, let the mixture cool slightly, then refrigerate until needed, up to 1 day. Bring the *tangzhong* to room temperature before mixing with the other ingredients. 
4. __Use bread flour__. It can be tempting to substitute all-purpose flour for bread flour, but you won't get as much of a rise in your loaf. Bread flour is higher in protein and gluten, which allows bread dough to form a stable structure and rise higher.
Learn the simple technique for making *shokupan*, a fluffy bread that’s popular in Japan.


Shokupan—also called Japanese milk bread and Hokkaido milk bread—is a fluffy, yeasted white bread that gets its tender texture from a technique called tangzhong. The tangzhong is a water roux that involves heating flour and milk and/or water to make a slurry. The tangzhong method allows the flour to absorb more liquid, yielding moist sandwich bread, dinner rolls, and even cinnamon rolls. Shokupan is an essential ingredient in <a href='https://www.masterclass.com/articles/tamago-sando-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/tamago-sando-recipe","linkCopy":"tamago sando","category":null}'>tamago sando</a> (Japanese egg salad sandwich), and stale shokupan makes for delicious French toast.

What Is Shokupan? 

To achieve perfect shokupan loaf, follow these tips:<ol class="mc-m-4"><li class="mc-my-4"> 1. Use the spoon-and-level method for dry ingredients. Spoon flour into your measuring cup—rather than using the measuring cup to scoop up the flour—then level using the back of a knife. This will yield more accurate measurements. </li><li class="mc-my-4"> 2. Get the temperature right. When making the tangzhong, a digital thermometer can precisely measure when the starch in the flour gelatinizes at 150 degrees Fahrenheit. If you don&#39;t have an instant-read thermometer, pay close attention to the texture, which will change when the tangzhong reaches this temperature. </li><li class="mc-my-4"> 3. Make tangzhong ahead. To make the tangzhong ahead of time, let the mixture cool slightly, then refrigerate until needed, up to 1 day. Bring the tangzhong to room temperature before mixing with the other ingredients. </li><li class="mc-my-4"> 4. Use bread flour. It can be tempting to substitute all-purpose flour for bread flour, but you won&#39;t get as much of a rise in your loaf. Bread flour is higher in protein and gluten, which allows bread dough to form a stable structure and rise higher. </li></ol>

4 Tips for Making Shokupan

Simple Japanese Shokupan Recipe

Learn the simple technique for making shokupan, a fluffy bread that’s popular in Japan.

Learn the simple technique for making shokupan, a fluffy bread that’s popular in Japan.
